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Butterkuchen
Zubereitungszeit: 80–90 Minuten
Zutaten für ca. 20 Portionen:
Teig:
480 g Mehl
50 g weiche Butter
180–220 ml lauwarme Milch
1 Würfel (42 g) Hefe
60 g Zucker
1 Prise Salz
1 Eigelb
Belag:
150 g weiche Butter
2 Päckchen Vanillinzucker
100 g Zucker
150 g Mandelblätter
Zubereitung:
1. Mehl, Butter, zerbröselte Hefe, Zu-
cker, Salz und Eigelb in eine Schüssel
geben. So viel Milch zugeben, bis der
mit Knethaken bearbeitete Teig glatt
und geschmeidig ist.
2. Teig bei Raumtemperatur etwa
20 Minuten ruhen lassen, kurz durch
-
kneten. Auf einem Backblech ausrollen
und wieder etwa 20 Minuten aufgehen
lassen. In den aufgegangenen Teig mit
den Fingerspitzen Mulden eindrücken.
3. Butter mit Vanillinzucker und der
Hälfte vom Zucker verrühren. Mit zwei
Teelöffeln kleine Butter-Zucker-Portio
-
nen auf den Teig setzen. Den übrigen
Zucker und die Mandelblätter darüber
streuen.
4. Kuchen goldgelb backen.
Einstellung:
c \ Kuchen \ Butterkuchen
Backzeit: ca. 23 Minuten
Heißluft plus
Temperatur: 160–180 °C
Einschubebene: 2. v. unten
Backzeit: 25–30 Minuten
Ober-Unterhitze
Temperatur: 180–200 °C
Einschubebene: 2. v. unten
Backzeit: 15–22 Minuten + Vorheizen
Tipp
Vanillinzucker selbst gemacht:
Eine Vanilleschote der Länge nach tei-
len, beide Hälften in 4–5 Stücke schnei-
den und zusammen mit 500 g Zucker in
einem verschließbaren Glas 3 Tage auf-
bewahren. Um ein intensiveres Aroma
zu erhalten, schabt man das Mark aus
der Vanilleschote und gibt es zu dem
Zucker.
Kuchen
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Miele H 5051 B User Manual - Dutch - 72 pages


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